Passover Strawberry-Kiwi Sponge-cake Roll

Strawberry-Kiwi Sponge-cake Roll Recipe | Passover Dessert

Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 8

Introduction

This Passover Strawberry-Kiwi Sponge-cake Roll is a delicious and light dessert that is perfect for the holiday season. The combination of fluffy sponge cake, fresh berries, and creamy non-dairy topping creates a refreshing and sweet treat that is sure to impress your guests.

History

The origins of this recipe are rooted in traditional Passover desserts, which often feature light and airy sponge cakes made with matzo cake meal. The addition of fresh strawberries and kiwi adds a modern twist to this classic dish, making it a perfect choice for a springtime celebration.

Ingredients

4 eggs, separated
0.67 cup granulated sugar
1 tbsp lemon juice
0.33 cup potato starch
0.5 cup matzo cake meal
0.25 tsp salt
0.33 cup confectioners' sugar

Fruit filling

2 cups non-dairy topping (must be kosher for Passover)
1 pt (473 ml) fresh strawberries, stems removed and sliced (reserve 0.75 cup whole berries)
2 whole kiwis, peeled and sliced (reserve 1 sliced kiwi for garnish)
Fresh mint leaves for garnish

How to prepare

Sponge cake roll

Preheat the oven to 350°F (177°C).
Grease a 10x15" jelly roll pan.
Cover the pan with greased wax paper.
In a large bowl, beat the egg whites with an electric mixer on high speed until soft peaks form.
Gradually add 0.33 cup of granulated sugar, beating until stiff peaks form.
In a small bowl, beat the egg yolks with an electric mixer on high speed until thick and lemon-colored (about 5 minutes).
Gradually add the remaining 0.33 cup of sugar, beating constantly.
Stir in the lemon juice.
Gently fold the egg yolk mixture into the egg-white mixture.
Sift together potato starch, matzo cake meal, and salt.
Gently fold the dry ingredients, half at a time, into the egg mixture until just blended.
Spread the batter evenly in the jelly-roll pan and bake for 15 minutes or until the cake tests done (a wooden toothpick inserted in the center will come out clean).
Remove from the oven and let it cool for 5 minutes.
Turn the cake out of the pan onto a clean, cotton kitchen towel that has been generously sprinkled with 0.33 cup of confectioners sugar.
Roll up the cake and twirl it together from the long end.
Let it cool completely.
Refrigerate (rolled up) while you prepare the filling.

Fruit filling

Place 1 cup of non-dairy topping in a bowl (reserve 1 cup for icing) and fold in sliced strawberries and kiwi.

To assemble

Unroll the sponge cake and spread the fruit-cream filling evenly over the cake.
Roll the cake very carefully and place it on an ungreased cookie sheet, seam side down.
Cover it with clear wrap and refrigerate.
Just before serving, ice the top and sides of the filled cake with the reserved topping.
Garnish with sliced kiwi, whole strawberries, and mint leaves.

Variations

Try using different types of berries, such as raspberries or blueberries, in the fruit filling.
Add a splash of lemon zest to the sponge cake batter for a citrusy twist.
Experiment with different flavors of non-dairy topping, such as vanilla or chocolate.

Cooking Tips & Tricks

Be sure to beat the egg whites until stiff peaks form to ensure a light and fluffy sponge cake.

- Folding the dry ingredients into the egg mixture gently will help maintain the cake's airy texture.

- Refrigerating the rolled-up cake while preparing the filling will make it easier to assemble.

- Garnish the cake with fresh fruit and mint leaves just before serving for a beautiful presentation.

Serving Suggestions

Serve this Passover Strawberry-Kiwi Sponge-cake Roll as a sweet ending to your holiday meal, alongside a cup of hot tea or coffee.

Cooking Techniques

Beating the egg whites until stiff peaks form is crucial for creating a light and airy sponge cake.

- Folding the dry ingredients into the egg mixture gently will help maintain the cake's texture.

Ingredient Substitutions

If you don't have matzo cake meal, you can substitute with almond flour or gluten-free flour.

- You can use regular dairy whipped cream instead of non-dairy topping if desired.

Make Ahead Tips

You can prepare the sponge cake roll and fruit filling ahead of time and assemble the dessert just before serving. Refrigerate the rolled-up cake and fruit filling separately until ready to assemble.

Presentation Ideas

Garnish the Passover Strawberry-Kiwi Sponge-cake Roll with sliced kiwi, whole strawberries, and fresh mint leaves for a beautiful and festive presentation.

Pairing Recommendations

This dessert pairs well with a glass of sweet dessert wine or a cup of hot tea.

Storage and Reheating Instructions

Store any leftovers of this dessert in the refrigerator, covered with plastic wrap, for up to 2 days. To reheat, allow the cake to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of this Passover Strawberry-Kiwi Sponge-cake Roll contains approximately 250 calories.

Carbohydrates

Each serving of this Passover Strawberry-Kiwi Sponge-cake Roll contains approximately 30 grams of carbohydrates.

Fats

Each serving of this dessert contains approximately 10 grams of fat.

Proteins

Each serving of this dish contains approximately 3 grams of protein.

Vitamins and minerals

This dessert is a good source of vitamin C, thanks to the fresh berries and kiwi.

Alergens

This recipe contains eggs and may contain traces of nuts. Please check for any allergens before serving to guests.

Summary

This dessert is a light and refreshing option for Passover, with a balance of carbohydrates, fats, and proteins. It is also a good source of vitamin C.

Summary

This Passover Strawberry-Kiwi Sponge-cake Roll is a delightful and light dessert that is perfect for the holiday season. With a fluffy sponge cake, fresh berries, and creamy non-dairy topping, this dessert is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Passover Strawberry-Kiwi Sponge-cake Roll. It was a warm spring day, and I was flipping through an old cookbook that I had inherited from my own grandmother. As I turned the yellowed pages, a faded recipe caught my eye - a delicate sponge-cake roll filled with sweet strawberries and tangy kiwi, perfect for the upcoming Passover holiday.

I immediately knew that I had to try this recipe out. The combination of flavors sounded so unique and refreshing, and I could already imagine the smiles on my family's faces when they tasted it. I set to work gathering all the necessary ingredients and clearing a space in my kitchen to begin the baking process.

As I mixed together the eggs, sugar, and matzah meal for the sponge cake batter, memories of my own childhood flooded back to me. I recalled watching my own grandmother expertly whip up traditional Jewish dishes in her small kitchen, her hands moving with a grace and precision that only years of practice could achieve. She had taught me so much about cooking and baking, passing down recipes that had been in our family for generations.

I thought about all the different sources from which my grandmother had acquired her recipes - friends, relatives, cookbooks, and even chance encounters with strangers who had shared their culinary secrets. Each recipe held a special place in her heart, a connection to the past that she cherished and passed on to me with love and care.

As the sponge cake baked in the oven, filling my kitchen with a warm, comforting scent, I prepared the strawberries and kiwi for the filling. The bright colors of the fruit reminded me of the vibrant hues of spring, of new beginnings and fresh starts. I carefully sliced each piece of fruit, savoring the juicy sweetness that burst forth with every bite.

When the sponge cake was ready, I gently rolled it up with the strawberry and kiwi filling, taking care not to let any of the precious fruit escape. The final touch was a light dusting of powdered sugar on top, adding a touch of sweetness to the already decadent dessert.

As I presented the Passover Strawberry-Kiwi Sponge-cake Roll to my family, their eyes widened in delight. They could hardly wait to dig in and taste the fruits of my labor. With each bite, they savored the delicate sponge cake, the burst of fresh fruit, and the hint of sweetness that lingered on their lips.

I smiled as I watched them enjoy the dessert, feeling a sense of pride and satisfaction wash over me. This recipe, like so many others that I had learned from my grandmother, had brought joy and comfort to my loved ones, connecting us to our heritage and the traditions that had been passed down through the generations.

I couldn't help but think of my own grandchildren, and the recipes that I would one day share with them. I hoped that they would find as much joy and fulfillment in cooking as I had, and that they would carry on the tradition of creating delicious meals and treats to share with their own families.

As I cleaned up the kitchen and put away the leftover Passover Strawberry-Kiwi Sponge-cake Roll, I couldn't help but feel grateful for the gift of cooking, and the connections that it had brought to my family over the years. The recipe may have been stumbled upon by chance, but the memories and traditions that it sparked would last a lifetime.